PREPARATION

Blanch the beans briefly in lightly salted boiling water – refresh immediately in cold water. Drain the cooled beans well. Thinly slice the garlic cloves and simmer in the olive oil. Pour the garlic and oil over the beans. Stir and season to taste with salt and pepper. Cut four thick slices of the levain and brush them with some of the garlic oil. Cut each of the “Otentique” cheeses into 4 slices of equal thickness. Arrange 3 slices of tomato onto each of four plates and season with salt and pepper – top with the marinated beans. Grill the bread over a barbecue until lightly charred and cut each slice in half diagonally – top each with a slice of the chevre and arrange them on top of the beans and tomatoes. Drizzle with the garlic oil from the beans and balsamic vinegar. Garnish each plate with basil chiffonade and freshly ground pepper.